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St. Michael’s Blackberry Pie

Course: Dessert
Cuisine: American
Author: Lacy

Ingredients

  • 2 9-inch pie crusts homemade recipe of your choice or store-bought pie crust dough
  • 5 cups fresh blackberries if you are using frozen, thaw them first, drain off the extra liquid, and dry a bit with some paper towels
  • 3/4 cups sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon cinnamon
  • 1/3 teaspoon salt
  • 1/4 cup cornstarch this is what keeps the pie from being overly runny. If you are using frozen blackberries, you should use 2 tablespoons of extra cornstarch to help absorb the moisture.
  • 1 large egg whisked with 2 teaspoons milk for top of pie
  • granulated sugar for top of pie

Instructions

  • Preheat your oven to 425F.
  • Toss the blackberry filling ingredients together until the berries are evenly coated and with your wooden spoon, gently crush the berries just a bit.
  • Spoon the filling into your crust, leaving the liquid behind in your mixing bowl.
  • Cover with additional slitted pie crust, and fork the edges.
  • Brush the egg mixture topping on the top crust and then sprinkle the top with sugar.
  • As always with pies, cover the edges with foil to prevent the lip of the crust from burning, and remove the foil for the last 15 minutes of baking.
  • Bake 35-45 minutes or until crust is golden brown and pie is bubbling through the top crust.
  • Allow the pie to cool before slicing it.